Bursting with blueberries, combined with the sweet, mellow flavour of bananas, these Banana Blueberry Oatmeal Muffins have a crunchy, sweet streusel on top of the muffins that will have you coming back for more!
I started out with this idea that I wanted to make Banana Blueberry Oat Muffins.
Inspired by one of my most popular Banana Nuts Muffins , I knew that I had to combine all of these flavours, plus add in the oats and juicy blueberries to the mix.
The result is one of my best muffin recipes that I've ever made! They taste delicious warm and straight from the oven after they've cooled for about five minutes. Don't you just love that crunchy streusel topping!?
Baked oatmeal muffins have such a nice texture and flavour like these raspberry oatmeal muffins. If you love the blueberry and oatmeal combination, then you will want to try this baked oatmeal recipe too!
If you would prefer something without the streusel topping, try these lemon blueberry muffins. They have a delicious lemony glaze and they are truly spectacular! After you've tried those recipes, if you're still yearning for more blueberry muffin recipes, these blueberry peach muffins are simply to-die-for during peach season.
Next time you make these muffins, try them with raspberries instead of blueberries. They're scrumptious!
why you will love this recipe
- this recipe uses basic wholesome ingredients
- an easy muffin recipe that comes together quickly and the whole family will love!
- it's a great way to use up those overripe bananas
- no mixer required and can be made by hand
- the muffins are moist and tender, soft and cakey and stay moist for days
ingredients & substitutions
Below you will find a few notes about some of the ingredients. For a full list of ingredients and quantities needed for this recipe, see the recipe card at the bottom of the page.
- Bananas - the more ripe the bananas are, the sweeter your muffins will taste. Grocery stores often have carts of fruit on sale and you can sometimes find overripe bananas there! Look for bananas with brown streaks that are nicely ripened.
- Egg - Bring egg to room temperature by taking it out of the refrigerator 30 to 60 minutes before baking these muffins.
- Melted butter - Melt the butter for the muffin batter, then let it cool for a few minutes before adding it to the eggs for that step in the recipe.
- Blueberries - you can use fresh blueberries or frozen. Sometimes frozen blueberries can have a tendency to 'bleed' all over the batter, even when they are added straight from the freezer. To avoid this, toss the blueberries in 1 tbsp. of flour to coat them before adding to the batter.
- Rolled Oats - I know, the photo says oatmeal. For some unknown, reason I've done this so many times in my recipe. It's rolled oats!! I like to you quick oats in these muffins. You can also use old-fashioned rolled oats which will give you a chewier texture and thicker muffin.
- Brown Sugar - light brown sugar or dark brown sugar will work as well.
- All-purpose flour - you can substitute half of the all-purpose flour with whole wheat flour.
step-by-step instructions for blueberry banana muffins
Preheat oven to 375°F. Grease 12 muffin pan and set aside. Alternatively, you can use cooking spray or line the pan with liners.
In a large bowl, whisk together dry ingredients.
In a separate bowl, melt butter in microwave in ten second increments just until melted.
Next, in a medium bowl, combine mashed banana, sugar, beaten egg and melted butter. The melted butter must be cooled before adding it to the mixture.
Add banana mixture to dry ingredients and stir just until moistened.
Gently fold in the blueberries and stir just until combined.
Divide batter evenly in twelve regular-sized muffin tins.
Make the streusel topping: In a small bowl, combine brown sugar, all-purpose flour, cinnamon and butter.
Sprinkle evenly over top of each muffin. You can also sprinkle with a few rolled oats on top of each muffin which gives it a pretty finish.
Bake in 375°F oven for 17 to 20 minutes. Cool for a few minutes, then transfer to a wire rack to cool.
Leavening agents such as baking powder and baking soda are the key to light and fluffy muffins. Be sure to check best before dates before baking. Stirring the dry ingredients into the wet ingredients with as few strokes as possible also ensures a light, fluffy muffin.
Yes, use muffins straight from the freezer. To avoid having the batter turn purple, toss the blueberries in 1 tbsp. of all-purpose flour before adding them to the batter.
Ensure that you have an accurate oven temperature by using an oven thermometer. Another tip is not to over bake the muffins. Check the muffins five minutes before they should be done. Some ovens bake more quickly and you can also have varying results form different muffin tins.
These muffins will stay fresh in a covered container at room temperature for a few days, or in the refrigerator for one week.
Muffins can be frozen for up to three months. Cool completely, then place in zippered bag or airtight container. Thaw at room temperature or in refrigerator before eating.
Depending on your microwave, you can warm them up by heating them for 10-20 seconds.
other easy muffin recipes you might enjoy
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